Perspective of Food Labelling Systems in Japan: An Update

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Perspective of Food Labellin Systems in Japan: An Update Toshitaka MASUDA Food Labellin, Consumer Affairs Aency, Government of Japan Consumer Affairs Aency (CAA) An external oran of the Cabinet

the oods closely related with consumers life Oranization of Consumer Affairs Aency(As of 2014/7/1) Prime Minister Minister of State for Consumer Affairs Senior Vice-Minister Parliamentary Secretary

1 Perspective of Food Labellin Systems in Japan: An Update Toshitaka MASUDA Food Labellin, Consumer Affairs Aency, Government of Japan Consumer Affairs Aency (CAA) An external oran of the Cabinet Office Established on September 1, 2009 Our mission To protect and promote consumer s interest and benefit To ensure the voluntary and rational choice of oods and services To ensure fair labellin of the oods closely related with consumers life Oranization of Consumer Affairs Aency(As of 2014/7/1) Prime Minister Minister of State for Consumer Affairs Senior Vice-Minister Parliamentary Secretary of Cabinet Office CAA (Consumer Affairs Aency) Secretary General Deputy Secretary General 4 Director- General Counselor Councils Consumer Safety Investiation Commission Consumer Education Promotion Council General Affairs Policy Plannin Leal System Plannin Consumer Education and Local Cooperation Consumer Research Consumer Safety Consumer Transaction Representation Food Labelin Main Administrative Work Personnel, accountin, oranization, bill screenin, Diet-related matters, eneral affairs. Information systems, Policy Evaluation, Public relations. Plannin/promotin the basic policies includin Consumer Basic Plan. Policy Coordination with relevant ministries and aencies. Collectin, analyzin and disseminatin information concernin consumer troubles and Administrative action for niche area case that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relatin to property). Oranizin Relief System of the Damaed Consumers. Holdin jurisdictions over the Whistle Blower Protection Act, Act on the Protection of personal Information. Consumer education, raisin awareness and disseminatin information to consumers. Policy Plannin relatin to local consumer policy and assistin /Promotin local consumer administration. Handlin over the matter relatin to NCAC. Researchin and Issuin the White Paper on consumer affairs. Disseminatin information to businesses. Price Monitorin based on the Act on Emerency Measures for Stabilization of National Life and Price Control ordinance. Collectin,analyzin and disseminatin information concernin consumer troubles and Administrative action for niche area case that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relatin to life and body injuries). Reportin serious product accidents accordin to the Consumer Product Safety Act. Plannin of basic policy measures and coordinatin risk communication based on the Food Safety Basic Act. Secretariat of Consumer Safety Investiation Commission Survey of consumer accident to support the Commission (relatin to life and body injuries). Holdin jurisdictions of Act on Specified Commercial Transactions, Act on Reulation of Transmission of Specified Electronic Mail, etc. Holdin jurisdiction of representation, such as the Act aainst Unjustifiable Premiums and Misleadin Representations, Housin Quality Assurance Act and the Household Goods Quality Labelin Act. Holdin jurisdiction of food labelin, such as the Act on Standardization and Proper Quality Labelin of Aricultural and Forestry Products (JAS), Food Sanitation Act, Health Promotion Act, etc. There are other specialized offices or teams such as: Office of Personal Information Protection, Cross- Team for enhancin the understandin of consumers related to food and radioactivity to prevent harmful rumors, etc.

2 Topics Topics Perspective of Food Labellin Acts previously concernin food labellin A newly promulated act: the Food Labellin Act of 2013 Introduction of mandatory nutrition labellin Perspective of Food Labellin Acts previously concernin food labellin A newly promulated act: the Food Labellin Act of 2013 Introduction of mandatory nutrition labellin 5 6 Acts previously concernin food labellin in Japan Issue 1: There had been a number of various notifications under these three Acts. Food Sanitation Act Purpose To prevent the sanitation hazards resultin from eatin and drinkin Japan Aricultural Standard Act* Purpose To improve quality of aricultural and forestry products To help consumers choose products by enforcin proper quality labellin of them Health Promotion Act Purpose To improve nutritional status and promote health Diaram of the Acts previously concernin food labellin in Japan Issue 2: Several definitions differ amon these three Acts. Issue 3: Nutrition labellin was voluntary in the previous system. Food Sanitation Act Establishment of the necessary criteria for the labellin of food to serve for the purpose of marketin (Article 19) Enforcin the reulations concernin Food and Additives, Apparatus and Containers and Packain Prohibition of the sales for the products which do not conform to the standards and/or criteria Givin approval to a person who intends to conduct business from the prefectural overnor Enactment of labellin standards to be observed by Manufacturer, etc. (Article 19-13) Compliance with Standards for Quality Labellin (Article ) Enactment of Japanese Aricultural Standards Gradin in accordance with Japanese Aricultural Standards etc. Enactment of nutrition labellin standards (Article 31) Compliance with Standards (Article 31-2) etc. Set a eneral policies Implementation of the national health and nutrition survey Prevention of passive smokin License pertainin to Food for Special Dietary Uses etc. Concernin food labellin Other concerns To improve quality of products Inredients Net contents country of oriin Etc. Name of product shelf-life Instructions on keepin Genetic modification Name of manufacturer Nutrition Labellin is voluntary To ensure safety of products Food Additives Etc. Allery Etc. *Act on Standardization and Proper Quality Labellin of Aricultural and Forestry Products 7 JAS Act: Japan Aricultural Standard Act 8

Topics Perspective of Food Labellin Acts previously concernin food labellin A newly promulated act: the Food Labellin Act of 2013 Introduction of mandatory nutrition labellin Proress toward the new

3 Topics Perspective of Food Labellin Acts previously concernin food labellin A newly promulated act: the Food Labellin Act of 2013 Introduction of mandatory nutrition labellin Proress toward the new Act To address these issues: 1. Some different definition amon Acts 2. Many and various notifications under Acts 3. Voluntary nutrition labellin One year round-table discussion (From Sep to Au. 2012) Food Labellin Bill Cabinet approval (June 14, 2013) Report (Au. 2012) Proclamation (June 28, 2013) 9 10 The New Food Labellin Act Objectives: To ensure food safety while eatin and drinkin To ensure eneral consumers opportunities to select food subjectively and rationally The New Food Labellin Act (Cont.) Areas of focus: Establishment of a comprehensive system reardin food labellin : some different definitions amon Acts are standardized (e.. fresh food and processed food) Introduction of mandatory nutrition labellin 11 12

Specific rules under the new Act Food Labellin Standard (Came into effect on April 1, 2015) Topics Perspective of Food Labellin Acts previously concernin food labellin A newly promulated act: the

4 Specific rules under the new Act Food Labellin Standard (Came into effect on April 1, 2015) Topics Perspective of Food Labellin Acts previously concernin food labellin A newly promulated act: the Food Labellin Act of 2013 Introduction of mandatory nutrition labellin Mandatory nutrition labellin [Points of discussion] Consumer Affairs Aency (CAA) considered: 1. Which nutrients should be mandatory? 2. What kinds of food should be exempted? 3. What kinds of manufacturers should be exempted? [Points of discussion (cont.)] 4. Whether the breakdown of the declarations should be introduced or not? Saturated ty Acid 5. Whether amounts of sodium should be declared as sodium or salt equivalents? 6. Reviewin Nutrient Reference Values (NRVs) OR Saturated ty Acid 15 16

Mandatory nutrition labellin Mandatory and Voluntary Nutrition Declaration [Approach] [Points of discussion] Consumer Affairs Aency considered: 1. Which nutrients should be mandatory? 2.

5 Mandatory nutrition labellin Mandatory and Voluntary Nutrition Declaration [Approach] [Points of discussion] Consumer Affairs Aency considered: 1. Which nutrients should be mandatory? 2. What kinds of food should be exempted? 3. What kinds of manufacturers should be exempted? Considerin the followin three points, requirements for nutrition declaration were decided for the new standard. 1. The need of declaration for the consumer (in relation to the national intake level, non-communicable diseases, etc.) 2. The feasibility of such labellin for the food business operators 3. International consistency When a nutrient meets all of the above aspects, declaration of such nutrient becomes mandatory. [New Standard] Mandatory Voluntary,,, s, (as Salt equivalent) Vitamins, minerals, etc other than those written above 17 Mandatory nutrition labellin [Points of discussion] Consumer Affairs Aency considered: 1. Which nutrients should be mandatory? 2. What kinds of food should be exempted? 3. What kinds of manufacturers should be exempted? Taret food products for nutrition declaration in the Food Labellin Standard [New Standard] Processed Food (Prepackaed Food) Fresh Food Food Additives Mandatory *1 *1 Voluntary : applied : exempted *1 Excludin food for business use. Also, food products which fulfill the followin criteria can be omit the mandatory nutrition declaration labellin. A small packaed product Alcoholic beveraes A food product contains insinificant amount of nutrients A food product sold by small business operators 19

6 [Points of discussion (cont.)] 4. Whether breakdown of the declarations should be introduced or not? Saturated ty Acid Saturated ty Acid 5. Whether amounts of sodium should be declared as sodium or salt equivalents? 6. Reviewin Nutrient Reference Values (NRVs) OR Nutrition Declaration Format Format 1 Nutrition Declaration Reference amount (per 100 or 100ml, per servin (indicate the mount for one servin), per packae or other unit) Salt equivalent Declaration of mandatory nutrients only kcal 21 Nutrition Declaration Reference amount (per 100 or 100ml, per servin (indicate the mount for one servin), per packae or other unit) kcal - Saturated fat - n-3 fatty acid - n-6 fatty acid Cholesterol m - Available carbohydrate - Suars - Dietary fiber Salt equivalent Nutrition Declaration Format (Other nutrients other than written above) m, μ Format 2 Declaration of voluntary nutrients in addition to mandatory nutrients *1 A voluntary nutrient which amount is not declared can be omitted from this format. *2 In case the use of a frame is difficult, a frame can be omitted. [Points of discussion (cont.)] 4. Whether breakdown of the declarations should be introduced or not? Saturated ty Acid Saturated ty Acid 5. Whether amounts of sodium should be declared as sodium or salt equivalents? 6. Reviewin Nutrient Reference Values (NRVs) OR 24

7 Derivation of NRVs Based on DGs or RDAs from 2015 Dietary Reference Intakes for Japanese Taret population: male and female aed 18 years and older A population-weihted averae of ae and ender-specific DGs or RDAs for each nutrient Health Claims Nutrient Comparative Claims Non-addition claims * DG: Tentative Dietary Goal for preventin LRDs * RDA: Recommended Dietary Allowance Claim Nutrient New Standard CODEX (reference) Reduced Less than Fewer or a synonymous claim Increased More than or a synonymous claim Nutrient Comparative Claims,, Saturated, Cholesterol, Suars,, Dietary fiber Minerals (other than sodium), Vitamins A minimum absolute difference equivalent to the fiure defined as low A relative difference of at least 25% between the compared foods A minimum absolute difference equivalent to the fiure defined as a source A relative difference of at least 25% between the compared foods A difference of at least 10% of NRVs between the compared foods (both solids and liquids) A minimum absolute difference equivalent to the fiure defined as low or as a source in the Table to the Guidelines A relative difference of at least 25% between the compared foods (CAC/GL ) A difference of at least 10% of NRVs between the compared foods (both solids and liquids) * Underlined parts are the parts chaned from the previous standard. Non-addition Claims [Approach] In response to the inclusion of non-addition claims in the Codex Guidelines (CAC/GL ), the same conditions shall be prescribed in the new standard. Suars have been included in the mandatory nutrition declaration at the revision of the Codex Guidelines (CAC/GL ) in 2011, whereas suars are voluntary declaration in Japan. Therefore, it shall be mandatory to declare the amount of suars when makin a claim reardin the non-addition of suars. [New Standard] The conditions prescribed in the Codex Guidelines (CAC/GL ) were adopted.

Non-addition Claims Reference 7.1 Non-Addition of Suars Claims reardin the non-addition of suars to a food may be made provided the followin conditions are met.

8 Non-addition Claims Reference 7.1 Non-Addition of Suars Claims reardin the non-addition of suars to a food may be made provided the followin conditions are met. (a) No suars of any type have been added to the food (Examples: sucrose, lucose, honey, molasses, corn syrup, etc.); (b) The food contains no inredients that contain suars as an inredient (Examples: jams, jellies, sweetened chocolate, sweetened fruit pieces, etc.); (c) The food contains no inredients containin suars that substitute for added suars (Examples: non-reconstituted concentrated fruit juice, dried fruit paste, etc.); and (d) The suars content of the food itself has not been increased above the amount contributed by the inredients by some other means (Example: the use of enzymes to hydrolyzed starches to release suars). Non-addition Claims Reference 7.2 Non-Addition of Salts Claims reardin the non-addition of sodium salts to a food, includin no added salt, may be made provided the followin conditions are met*. (a) The food contains no added sodium salts, includin but not limited to sodium chloride, sodium tripolyphosphate; (b) The food contains no inredients that contain added sodium salts, includin but not limited to Worcestershire sauce, pickles, pepperoni, soya sauce, salted fish, fish sauce; and (c) The food contains no inredients that contain sodium salts that are used to substitute for added salt, includin but not limited to seaweed. * Competent authorities may permit the addition for technoloical purposes of sodium salts other than sodium chloride as lon as the final food would still comply with the conditions for low in sodium claims as described in the Table to these Guidelines Thank you very much for your attention. Official mascot of Consumer Affairs Aency

GUIDELINES FOR USE OF NUTRITION CLAIMS CAC/GL These guidelines relate to the use of nutrition claims in food labelling.

CAC/GL 23-1997 Page 1 of 6 GUIDELINES FOR USE OF NUTRITION CLAIMS CAC/GL 23-1997 Nutrition claims should be consistent with national nutrition policy and support that policy. Only nutrition claims that